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Breakfast: Blueberry Croissant French Toast

Source of Recipe

Bon Appetit, August 2001 (posted to recipecircus by catgurrl)


List of Ingredients

1 cup half-and-half
2 large eggs
1/4 cup sugar
1/4 cup brandy
1 tsp ground cinnamon
1/4 tsp salt
8 Tbsp blueberry preserves
4 croissants, cut horizontally in half

1/2 cup (1 stick) unsalted butter
Two 1/2-pint baskets fresh blueberries
Pure maple syrup


Recipe

1. Combine half-and-half, eggs, sugar, brandy, cinnamon and salt in 13x9x2-inch glass baking dish; whisk custard to blend well.


2. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.


3. Melt butter in heavy large skillet over medium-high heat. Add croissants; saute until cooked through and browned, about 5 minutes per side. Transfer croissants to plates.

Add blueberries to same skillet. Saute until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.

Makes 4 servings.